Super Chilis Now what to do with them ?????

Guess I got a good batch or have a Red thumb
Japs did poor this year and habs even worse
My wife got some "super chilis " at the farmers market this spring.
Very nice Asian lady with heavy accent said to her " You want HOT Pepper ??
Try these. Very hot pepper " Mrs 1894 ( Linda ) brought home a six pack of them.
They grew good , " They .... Very hot"
Now I don't know what to do with these to save them , I can't eat but a thin slice at a time.
Taste buds are burned out and can't tell if they have any flavor other than OMG that was warm .

notice those peppers are growing up in the air instead of hanging from the plant, kinda like a crown. elderly gardening aquaintaince had some like that a few years ago, she said they were thai peppers and they were hotttt as well.

Sometimes peppers/chiles that grow towards the sun instead of hanging downwards, are often called Mira Sol. In Spanish that means it looks at the sun. It is not exclusive to one type of pepper. I have also heard those the Mira Sol types are hotter. Enjoy...

We have a few of them and they are really hot this year. Actually, everything is hot this year. Hubby takes a bite, then bite of sammich. He also makes a hot pepper jelly that is awesome. Put over a block of cream cheese and it's wonderful!

Alot of Smitty's mix is those "Sol" type peppers...Thai I think mostly. He mentioned the mix seems to be panning out a bit hotter this year... it might be called 12-15...a twelve pack and 15 min. to breathe again LOL!

RE: Stir Fry
Check this out.
This gal lived in Sichuan providence for 5 years.
This is an awesome dish we make often.
Cashews may be substituted for those who prefer.
Chili Heads. .. TRY THIS ONCE! Just do it. You'll see.

For stir fry newbs. Just warm some oil in a skillet (not too high on oil content), a Wok, an electric skillet, etc.
Use TWO slotted spoons or something like that to toss the ingredients back and forth in the oil. It's so simple. Wanna thicken your sauce just add some corn starch. I do my own but usually I use Hoisin, Black Bean Paste, Soy Sauce, Sometimes Teriyake, and ALWAYS have some Sambal on the table. Sambal is made by Sriacha company and is red pepper sauce like chinese restaruant and it's HOT good.

What's weird is even my kids like the above recipe from Dunlop.
I'm a professional tester for Leities.
It's fun and get to make lots of cool food dishes.

yes, you can freeze em whole.........i do it all the time................

my tobasscos grow up towards the sun..............

i dehydrate others also, after they turn red...........they look JUST like the ones you get in the grocery store in the plastic bags, in the mex aisle........

my cayennes, i dehydrate and the grind up in my coffee grinder..........well, really its NOW a spice grinder........ =)...........i dehydrate them with onions and garlic, when i make onion powder, and garlic powder

i dehydrate them, so i can grind em up as i need em. The powder stays fresher that way...........

The day I did eat a whole one , I think it was in the 12 - 15 beer to 1 pepper range
1/8" slice , beer , 'nother beer ,slice , beer , 'nother beer , 1/8" slice , beer , beer , after the first 4 slices ( crossways , no seeds removed ) I did get brave and down to the one to one ratio. I have no idea if they have any flavor , I think they are just fire for the mouth in a pretty red package , but fun too

It's in production Rich... and also I hear he made a bit of a mod to it. It seems he ran into a buddy <besides me> who's a Hunky with connections to the Old country. Who also just happened to have 10 lbs of imported by him the most kickazzed awesome real Hunky paprika. He's adding a smidgen... perhaps it'll balance out the E***tra hot peppers this year?